Throwing A Wrench at the Chef by Julie Frost

Throwing a wrench at the chef - bacon wrapped filet mignon

You may know my husband Luke from Leisure Depot, either from meeting him in the store, or from reading his blogs.  Luke is often off on Tuesdays and that makes Tuesday an exciting day in our household because Luke's days off usually mean that we are cooking on our Extra Large Egg. On one such Tuesday, I bought some filet mignon to cook and was really excited for him to cook dinner!

However, I wanted something different from our usual steak (as good as that is!). So I told him he was cooking bacon wrapped filet! He was a little nervous about it. Bacon grease had caused a flare up before, but I knew he could do it.  If you have read Luke's blog posts about the 6 minute steak and the all night 8 minute salmon, I knew he would need to be free to monitor everything and not be consumed with homework and tubbie time.

Our oldest had soccer practice and got home close to 7pm. I told Luke not to worry, get the Egg lit, and do your magic. Of course he asked what he could do to help, but I had other things in mind. I had already seasoned the filets with a Brown Sugar Bourbon rub and then triple wrapped the filets with bacon. I could only imagine how they would turn out...epic fail or success for me?

I knew he wasn't sure about the best temperature to cook the combination of steak and bacon, but he came in with the filets cooked to an amazing medium rare, with crisp bacon wrapped around them! He said he cooked them at around 550 degrees at 5 minutes per side. They were utterly delicious, melt in your mouth steaks.

I have said before that I was apprehensive about the investment in our Big Green Egg, but at this point, I have to say I have no regrets. Luke has never cooked food on any other grill that has tasted as good as it does on our Egg. I love it and can't wait to keep throwing more recipe wrenches in his direction!

Keep on Grillin'!

 

 

 

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